Ragi Oats Ladoo is a healthy & nutritious sweet dish. I made this little balls of goodness as a after work out snack & enjoyed it very well. Ragi flour & oats make a delicious combo of ladoo's. This dish can be made just with ragi flour, but the taste & texture are not my favorite. For the feel & bite in ladoo I added coarsely grind oats. Enjoy this healthy dish.

Ragi Malt can be made in two different ways with milk & buttermilk. I'm sharing the milk version here, which is also very healthy & enjoyed for breakfast. In this version of malt ragi flour is cooked with milk & is flavored with sugar. You can customize this dish according to your taste by adding or removing the ingredients in the list.

Ragi Malt or Ambali is a nutritious summer drink. It is preferred to have for breakfast, but you can also enjoy it in the summer afternoon's, in place of your tea or coffee. This is a very filling drink & also releases energy slowly in to your body, while keeping you active & keeping the craving under control. Ragi Malt is made of a millet called " Ragulu" or "Finger Millet". This millet is rich in fibre, calcium, iron & also known for it's nutritious values. There are various dishes you can make with ragi flour, few are Ragi Idli, Ragi dosa, Ragi malt {Sweet}, Ragi ladoo's, Ragi mudda & many more. You might also like- Ragi Rava Ladoo

Directions- In a vessel, take ragi flour & mix it with 1Cup water. Whisk it well & make sure there are no lumps left out. - Cook it on low heat for 15mins, while stirring it in between. Once it becomes thick & dark in color as shown below, switch off heat & allow it to cool. Ragi java is ready.- Mix yogurt, water, salt & lemon juice in a glass. - To that add 1/2Cup of ragi java or ragi paste to the yogurt mix & whisk it well. - Finally add onions & curry leaves. *** Serve it cold.Note- Ragi paste should be cooled off completely before adding the yogurt mix. - You can remove all the ingredients that are optional from the list for a original ragi malt.- Always cook on low heat for a perfect ragi malt. - I always add less of ragi java or ragi paste to the yogurt mix & that's how I like it. Change it according to your taste.- You can make ragi java ahead of time & refrigerate it for later use.

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Wednesday, July 23, 2014

Bharwan Bhindi or Stuffed Okra Curry is mildly spiced with a combination of spice powders & garnished with cilantro for added flavor. The spice powder can be customized as per your taste buds. You can replace okra's with brinjal's, simla mirchi, karela/bitter gourd or any other veggie you like.You might also like:

Stuffing Powder1/2Cup besan1Tbs ginger garlic paste1Tsp chili powder1Tsp cumin-coriander powder2Tsp sesame seeds1/4Tsp turmericSalt to taste1&1/2Tbs oilDirections- Wash & towel dry the bhindi's. Keep them aside.- Heat pan & add besan to it. Fry for 2 to 3 Mins while stirring occasionally. - You can feel the nice & aromatic smell while you are frying. Switch off heat & allow it to cool.- In a bowl add besan, ginger garlic, chili powder, sesame seeds, cumin-coriander powder, salt & 2Tbs oil.- Mix them well & you can feel the stuffing powder getting together.- Now cut off the edges on 2sides. Slit okra as shown above & stuff them with the powder.- Heat pan with 1Tbs oil. To that add the stuffed okra & arrange them with out sticking together. Cook on low heat.- Close with lid & cook for 5mins. Then reverse the okra & cook with a closed lid for another 5mins.- By now the okra are cooked & perfectly done.- Add the left out stuffing powder to pan along with sliced coriander leaves.- Add 2Tsp oil & on medium heat for 2 mins, while stirring once in a while. Switch off heat & curry is ready to et.***Serve hot with rice, roti & chapati.Note- You can customize the stuffing powder as you like.- Wipe off okra's with a dry towel before slitting & stuffing.- Use tender okra's, which are small to medium in size.- Add a additional spoon of oil for frying if needed.- You can add 1Tsp amchur powder to the filling to add a little tanginess to the dish.

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Pineapple Gojju is a well known traditional dish of Karnataka cuisine. Gojju means gravy & pineapple is cooked in this gojju to make this flavorful dish. This dish is sweet, spicy & tangy, making this dish a perfect one. If you are a fan of pineapple, then you don't want to miss this dish. You can customize this dish by replacing pineapple with your choice of vegetable. Using ghee in cooking in this dish does makes this dish much flavorful.

Directions - Heat pan with ghee & add ingredients to grind {leaving coconut flakes & turmeric}. - Fry them evenly till they are turned to light brown in color. Switch off heat & allow them to cool. - In another pan add 1tsp ghee & to that add pineapple pieces.- Fry them for few seconds. To that add water, tamarind pulp, salt & jaggery. Bring them to boil. - Meanwhile grind the roasted ingredients along with coconut & turmeric.- To make it a smooth paste add little water to the grind ingredients. - Add the paste to pineapple & cook them for 10mins on low heat, till it is perfectly thick. Adjust salt, jaggrey & tamarind if needed.- Heat pan with ghee for tempering. Add mustard , jeera & red chili's to pan. Once the mustard starts jumping add curry leaves & hing to pan.- Add seasoning to gojju & cook on low heat for 2mins. Switch off heat & gojju is ready to serve. Note- You can use oil instead of ghee.- If using tamarind, then soak it with *water mentioned above. Leave it for 30mins & squeeze the tamarind juice for cooking. - Use "Byadagi" red chili if available or use those are available at that time.

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Chutney Podi/ Chutney Powder is a karnataka style spice powder, which perfectly goes with breakfast dishes & rice. This powder is packed with flavors from dal's, tamarind, red chili's, coconut & also sweetness from jaggery. I followed a online recipe while making it, but changed the measurements & few ingredients as needed. One of those ingredient is red chili's. The recipe was asking for both Guntur & Byadagi chili's. I replaced them with mexican red chili's, which I have in hand.This is my first time making this powder & it was heavenly good. The coarse grinding left this powder with crunchiness in every bite. Give this powder a try...

Adapted from-Big Apple CurryPrep Time-5mins | Cook Time-15mins | Serves-4peopleIngredients 1/4Cup urad dal 1/4Cup chana dal 2Tbs toor dal 1/4Cup grated dry coconut13Red chili's1/4Cup curry leaves 1Tbs grated jaggery1Tsp size ball of tamarind1/2Tsp + 1/2Tsp oilSalt to tasteDirections- Heat pan with 1/2tsp oil. To that add urad dal & fry it till- Keep stirring the dal. Fry till it changes to light brown color. Remove on to a plate. - Repeat the same with chana dal & toor dal too. - Now to same pan add grated coconut & fry it for few seconds or till they are little crisp. Remove it on to a plate. - Add 1/2tsp oil to pan. To that add red chili's, tamarind & curry leaves. - Fry them till curry leaves are crisp & red chili's are puffed up. Switch off heat & remove them on to a plate. - Allow all the fried ingredients to cool down before grinding. - Now grind all the fried ingredients along with jaggery & salt. - Grind it to coarse powder. Adjust salt if needed.***Serve this powder with a dollop of ghee. Goes well with rice, idli, dosa & also you can serve as you wish***Note- You can replace jaggery with sugar or if you want to you can totally remove them from recipe.- I used non-stick pan to fry dal's & used very little of oil.- Store powder in a air tight container & refrigerate it.

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Making Rasam- Add cooked dal, spice paste & jaggery to cooked tomatoes.- Bring it to boil & adjust salt, tamarind if needed. Cook for 5mins on medium heat & switch off heat.- Heat a pan with ghee, to that add red chili's, jeera & mustard. Once the mustard starts jumping add hing to pan & switch off heat. - Mix the seasoning with rasam.***Serve it along with rice & dollop of ghee. Also serve some papadam's as a side.Note - If you feel the rasam paste is too much,adjust it as needed for you. I added the whole paste to rasam & it was awesome.- You can add garlic in the seasoning, instead of hing. - You can replace replace ghee with oil, but ghee add's lots of flavor to rasam.

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Rasmalai is a much known dish to all. Today I'm sharing a almost instant version of this recipe, which is much easier to make for larger group of people. At first I decided on getting Haldiram's rasgulla and making the same as below. The only difference is they are round in shape and rest all the same. To my surprise I found a Haldiram's rasmalai at the store I visit & picked it without a second thought. Enjoy this easy to make dish !!!

Note- You can replace Haldiram's rasmalai with Haldiram's rasgulla.- Haldiram's rasmalai patties are dipped in a sugar syrup & they are too sweet.- I avoided milkmaid to control the sugar level in the sweet.- Flavor up the milk with your favorite ones for a much more deliciousness. - Add a 2Tsp of corn powder to reduce time in thickening milk. {I won't try this because, at the end milk might taste & smell like corn powder}

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Gopalkala is a Janmashtami special dish, made of poha, curd & some seasoning to it. Apart from being a festive dish it is a cooling dish for summer days. This is a simple dish, which takes very few minutes of time in making it & tastes delicious. This dish is similar to south indian "Dadojanam" or curd rice & the only difference is we make this with beaten rice or poha.

Prep Time-15mins | Cook Time-2mins | Serves-2PeopleIngredients1Cup poha1Cup curd 1/2Cup grated fresh coconut2Green chili's chopped1Tsp finely chopped ginger1Tbs ghee1Tsp jeera Salt to tastecilantro/coriander leaves for garnishDirections- Add poha to a sieve & wash them with water. Allow poha to sit for 10mins. - Mean while heat pan with ghee & to that add jeera, green chili's & ginger. - Fry them for few seconds & switch off heat. - Add curd, coconut, salt & the fries seasoning to poha. - Mix them well & garnish with coriander. Note- Using a sifter will filter the leftover water from poha. - You can add chopped cucumber at the end before adding coriander.

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